In addition to getting all the fall chores done, we are getting ready for a visit to NY with Dan's family over Thanksgiving. It will be a real harvest meal, featuring our carrots, potatoes, pumpkins, herbs and some locally grown squash and onions from Carlson's Farm just across the river.
I'm going to be doing much of the cooking, and have been busily preparing here at home, making turkey stock and roasting pumpkins for the pies. I used two medium sized "Winter Luxury" pumpkins, (seeds from FEDCO) roasting them in a 425 degree oven until very tender. I'm curious about whether they live up to the catalog hype.
I'm planning on an apple pie, a pumpkin pie, and for Dan, a reprise of the Pumpkin Pecan Pie from last year. In addition to dessert, roast turkey, sausage apple stuffing, roasted squash, baked stuffed Brussells sprouts, and more. I'm looking forward to dinner already!